Caramel Meringue Pies

Ingredients
3 sheets frozen shortcrust pastry, partially thawed
4 egg yolks
1 1/4 cups brown sugar
2 teaspoons vanilla extract
1/4 cup cornflour
2 tablespoons plain flour
2 cups milk
3 eggwhites
pinch cream of tartar
2/3 cup caster sugar
Directions:
Place a baking tray into oven. Preheat oven and tray to 400 F. Cut 2 x 6 inch (diameter) rounds from pastry. Use to line base and sides of 2 x 3 inch (base), 5 inch (top) pie pans. Freeze for 15 minutes.
Place pies onto hot tray. Bake for 15 minutes or until golden and cooked through. Set aside to cool completely.
Whisk yolks, brown sugar and vanilla together in a bowl. Stir in flours. Add 1/2 cup milk. Stir until smooth. Add remaining milk. Pour into a saucepan over medium heat. Cook, stirring, for 15 minutes or until custard comes to the boil. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold.
Preheat oven to 350 F. Beat eggwhites and cream of tartar to soft peaks. Add caster sugar, 1 tablespoonful at a time, beating until thick and glossy. Spoon custard into pie cases. Top with meringue. Bake for 10 to 15 minutes or until meringue is firm. Cool completely in pans. Serve.